Greek police have stormed a metro train depot in the capital Athens, breaking up a sit-in by striking workers. The workers had been on the ninth successive day of strike action that has crippled the underground system. The conservative-led government used an emergency law to threaten the strikers with arrest unless they went back to work. It was not clear if the move would lead to transport resuming. Strikers are opposed to proposals which might see their salaries slashed. The operation took place shortly before 04:00 local time (02:00 GMT), with around 100 riot police officers entering the depot where workers had barricaded themselves in overnight. A police spokesman told the BBC three people were arrested and subsequently released. The area around the depot has now been cordoned off to prevent others from joining the strike. Read More…
ArtWork: “One of his eight sisters with a fly on her nose” 35x25cm – Ink, Pen & Pencil on Paper
Refrigerate the carcass as soon as possible. It can also be frozen. The meat’s integrity remains intact, and the coloration of the skin is unaffected. Skin the snake. Cut off the head, strip off the skin, and remove the guts of the dead snake. Rinse the meat, and cut it into pieces with a sharp knife or poultry shears. Make the cuts between and at the same angle as the ribs to avoid cutting the ribs. If the ribs are severed, they may be difficult to remove from the meat after it is cooked. Some people prefer to soak the ready-to-cook snake pieces in saltwater for a day or two to remove any remaining blood or “gaminess” from the meat. Dip the segments in a bit of egg white (milk would also do) before dredging them in a pepper and sweet cornmeal mix (or cornbread mix with some extra black pepper). Shake off the excess. Heat about 3/4″ (2cm) of canola, vegetable, or peanut oil in a heavy frying pan until quite hot. Add the snake pieces one at a time to avoid from dropping the temperature in the pan too quickly. Use tongs to keep your fingers away from the sizzling hot oil, watch for dangerous splatters, and use a screen if necessary to prevent a mess. Turn the snake pieces just as the batter begins to turn golden – by the time it starts to brown the snake will be overcooked. There’s not much meat on the bones, and the muscles are thin and lean. Drain and cool. Remove the snake pieces before they’re quite done – they’ll continue to cook after removal from the pan – and set them on paper towels to drain and cool. Eat the snake meat. There should be a line of muscle along either side of the spine; this is the thickest piece of meat on the snake’s body. The ribs are quite firmly attached to the spine, so scrape your teeth over them firmly to remove the rest of the meat from the ribs.
PS.1 You have to listen to Lyndia Lynch through-out the process
PS.2 Better to eat snakes than humans, except you bump on to a cross-breed